Retake Homemade: Shrimp and Black Bean Tacos

I have no idea what gave me the idea to put shrimp in tacos.  Maybe because I keep seeing fish tacos and my brain made the leap?  Who knows.  What I do know is that this experiment was FANTASTIC and is a dieter’s friend.  Hubs said it tasted just as good as beef tacos and is (of course) much much lower in fat and calories.  This serves 2 at 627 calories and 13 grams of fat (assuming 4 baked taco shells, 1/3 cup 2% fiesta blend cheese, and 2 tablespoons light sour cream along with the filling).  The filling itself is 282 calories per each of 2 people.   This would make wonderful topping for a taco salad and would go fabulously with avocado.


  • 12 oz. shrimp, peeled and deveined (smaller ones work better for loading into shells) [you can do raw or cooked…they’ll simmer either way; I used cooked]
  • 1 cup black beans
  • 1 packet Sazon
  • 1/4 cup taco seasoning (I like Old El Paso)
  • 3/4 cup water


  1. Toss the shrimp and black beans into a skillet.
  2. Add the Sazon, taco seasoning, and water.
  3. Stir well.
  4. Bring to a boil.
  5. Turn down to medium heat and simmer until liquid is reduced to a thick sauce.
  6. Spoon into taco shells.
  7. Top with desired toppings.
  8. Enjoy!

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